1 tablespoon olive oil, plus more for pan
1 large eggplant, peeled, if desired, and cut into 1-1/2 inch cubes
2 cloves of garlic
1 tablespoon sherry
1 teaspoon Oriental sesame oil
2 teaspoons curry powder
1/2 teaspoon Kosher salt
1-2 tablespoons chopped fresh cilantro
2 scallions, cut diagonally into 1-inch pieces
1/2 red bell pepper, diced

Preheat the oven to 400 F.

Lightly oil a roasting or baking pan. Place the eggplant cubes in a pan.

Place the garlic, sherry, olive oil, sesame oil, curry powder, and salt in a blender or a food processor fitted with a steel blade and puree until it forms a thin paste.

Pour the paste over the eggplant and mix. Place the eggplant in the oven.

Cook for about 45-60 minutes or until the eggplant is lightly browned. Remove from the oven and sprinkle with cilantro, scallions, and diced red pepper.

If serving cold or at room temperature, add 1/4 cup red wine vinegar

Serves 4